How To Make a Cassoulet step by step | French Cooking academy visit south of France

duck confit

🥗Healthier: chicken thighs

💰Cheaper: canned duck

Chicken thighs are leaner and more affordable.

pork sausage

🥗Healthier: turkey sausage

💰Cheaper: beef sausage

Turkey sausage is lower in fat.

white beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cheaper.

pork shoulder

🥗Healthier: lean beef

💰Cheaper: pork loin

Lean beef offers a healthier fat profile.

Soak white beans in water overnight.

Drain and rinse the beans.

Cook the beans on medium heat for 1 to 1.5 hours depending on the type of beans used.

Cook the sausage and pork ribs separately in an oven at 200 to 220 degrees Celsius (392 to 428 degrees Fahrenheit) for 15 minutes.

Layer the beans, pork belly, ham, sausage, and pork ribs in a cassole (earthenware pot).

Top with the bouquet garni, thyme, bay leaves, and cooking liquid from the beans, ensuring the liquid barely covers the beans.

Bake in the oven for 1 hour until the juices evaporate and a crust forms on top.

After the first crust forms, top up with a bit of cooking juice or water, and return to the oven until another crust forms, repeating this process at least 3 times.

Add the confit duck pieces on top of the beans towards the end, warming them up for no more than 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary